It was tasty and a bit sweet & salty. Took some for a taste test to some Italian friends; it received a thumbs up. The one thing I found with the recipe that didn't seem right was rennet sit for 10 minutes. That was not long enough. I seem way to soft and soupy. I let it go for 20-25 minutes. It was fun. Will give it a go, again, this weekend. Have you made again?

It was tasty and a bit sweet & salty. Took some for a taste test to some Italian friends; it received a thumbs up. The one thing I found with the recipe that didn't seem right was rennet sit for 10 minutes. That was not long enough. I seem way to soft and soupy. I let it go for 20-25 minutes. It was fun. Will give it a go, again, this weekend. Have you made again?

I've not made any again but have been working on cream cheese and topfin these last few weeks. I think the quality of your milk/rennet/etc. greatly depends on your coagulation and wait time. If your Italian friends gave a thumbs up then that's good enough for a cheese for you! Congrats!

Vina, My cheese did have seams on the bottom. I pulled the cheese into a tight ball by hand, as if I were preparing bread, but the bottom still had seams. I couldn't figure a way to make a perfect ball and concluded that seams were something to live with. When I sliced the cheese I, nor did anyone else, seem to notice.

See these videos on a few ways to "package" the cheese. I suspect these do away with seams (both of these videos helped me see the process of forming the cheese. I used the saltwater technique as described by Rahm Fama in the second video for my "melting" bath.):

After I've formed the mozz into a ball, I put it back in the hot whey or water for about 20 seconds, then let it sit on a plate for a minute or two. That seems to flatten out the seam on the bottom of the mozz ball.